Quote: Chappers @ 11th August 2020, 8:22 PMIsn't it easier to just buy them from the supermarket?
It would be easier, but not cheaper, nor better.
Commercial sausages are often packed with poor cuts of meat, filler, water, and preservatives. Take Mexican-style chorizo, for example. It's much different than the Spanish version which you're probably familiar with. It is soft, crumbly, and typically cooked up with eggs and other ingredients in breakfast tacos. It tastes great, but the ingredients include pig salivary glands and lymph nodes. I use good cuts of meat in my sausages: pork butt, belly, and brisket. I don't mind the extra work, and with pork butt often on sale for a dollar per pound, I can save a lot of money.
The best part of making sausages at home is that you can make any style you'd like. I couldn't get a good English banger if my life depended on it, but I can whip up a batch at home. I used to pay ridiculous shipping charges to have Cajun andouille and tasso delivered from Louisiana, but now I make and smoke my own. I've heard good things about South African Boerewors, but I doubt I'll ever travel there. That won't stop me from trying it someday.
